Cinnamon Buns Recipe Kosher
Cinnamon buns hold a special place in my heart. When I was a girl, my grandmother always used to make them for us. Every Friday, my father would bring home a steaming-hot pan of the most delicious cinnamon buns ever. We would burn our tongues on the sweet, crispy sugar crystals, but it was always worth every bit of pain, they were so good!
Today, I bake my own cinnamon buns on a regular basis. I love to serve them for dessert on a cold Friday night. I’ll warm them near my crock-pot — it’s so delicious and cozy. I also like to have one with my coffee on Shabbos morning.
But it wasn’t always so. Actually, once upon a time, I found the idea of working with yeast dough extremely intimidating! Proofing yeast and getting a nicely risen dough scared the living daylights out of me. My grandmother spent hours with me, teaching me how to make the dough and not be afraid of it. Today, yeast doesn’t scare me at all.
Cinnamon Roll Ring
This is my go-to sweet yeast dough recipe. I use it for babka, chocolate buns and any sweet baked good that needs a yeast dough. Alternatively, if you’re making challah, you can use some challah dough and follow the instructions for the filling.
I like to make cinnamon buns in a real baking dish so I can serve them in the pan, and it also looks pretty on my counter. I bought the dish I use now years ago in Home Goods, but this baking dish is similar.Using my Union Spice Apple Crisp Blend takes this from “wow” to “oh my gosh, wow!!!” But if you don’t have the blend, you can just use cinnamon.
*The icing is supposed to be thick, but if it’s too thick to drizzle you can add a little more water (just add a drop at a time, or it will become too thin), until it reaches desired consistency.Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Cinnamon Roll Recipe
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If you’ve ever strolled through your neighborhood mall, chances are you’ve inhaled the scent of some freshly baked cinnamon buns. It’s absolutely intoxicating! There’s just something so satisfying about a hot drink and a warm cinnamon bun. Cinnamon buns sound like something only a professional baker can whip up, but with this fairly simple recipe, even novice cooks can impress their friends and family. This dough can be made in a mixer or by hand. Since it’s not overly sweet, it’s not over-powered by the sweet filling and frosting. Yields 12 large buns or 18 small
1. To make the dough: Warm the milk in a pot or microwave (to a maximum temperature of 110 degrees Fahrenheit/43 degrees Celsius). Place in a mixing bowl and sprinkle yeast on top. If using active yeast, let sit for a few minutes and watch to ensure that it begins to foam. If it doesn’t foam, throw it out and start again. (If you’re using instant yeast, you can skip this step.)
Best Cinnamon Rolls Recipe
2. Once the yeast foams, add sugar, egg, yolk, and butter. Mix until well-combined. Next stir in the flour and salt with a wooden spoon until a dough begins to form.
3. Knead the dough for eight to 10 minutes. It should form a nice ball and still be slightly sticky. If the dough is too sticky to knead, add flour one tablespoon at a time. You don’t want to add too much flour. When the dough is ready, it should bounce back when poked.
4. Transfer the dough to a well-greased bowl. Cover with plastic wrap and a dishtowel and allow to rise for one and 1/2 hours, until approximately doubled in size.
Cinnamon Rolls With Brown Butter Frosting
6. Transfer the dough to a piece of Gefen Parchment Paper and top with a second sheet of parchment. Roll out dough between the sheets into a 12×18-inch (30×46-centimeter) rectangle. Smear dough generously with softened butter and cover completely with the cinnamon-sugar mixture.
7. Roll the dough tightly, making sure to seal the edges as best as possible. For small buns, roll up from the longer side. For larger buns, roll from the shorter side. Using a serrated knife, cut the roll into one-inch (two and 1/2 centimeter) slices.
8. Line a square or round baking pan with parchment paper. Place the buns into the pan, making sure to leave room between them to allow for rising. Cover the pan with plastic wrap and a towel again and allow to rise for another 30 minutes.
Favorite Cinnamon Buns
9. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the towel and plastic wrap and place the baking pan in the oven. Bake the rolls for 20–25 minutes. You want them to be soft and slightly underbaked in the center, since they continue to bake as they cool.
10. While the rolls are baking, prepare the frosting: With an electric mixer, beat all ingredients until smooth and fluffy. Allow buns to cool for about 10 minutes and then spread frosting over top. These are best eaten very fresh!
– Remove all your ingredients from the fridge and allow to come to room temperature. Very cold ingredients will halt the rising process. You want your butter to be extremely soft but not melted.
Challah Dough Cinnamon Buns
– This recipe calls for bread flour. While all-purpose flour will work too, the higher protein content in bread flour helps produce a fluffier dough.
– Make sure not to add too much flour when kneading or rolling. You want the dough to be sticky to yield softer buns.
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Small Batch Cinnamon Rolls (makes 6)
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Fresh, hot, and fluffy, with a mouthwatering coffee glaze or cream cheese topping … Need I say more? These cinnamon buns are simply irresistible. (For a healthier version, use oil instead of the margarine.)
The Very Best Dairy Cinnamon Buns
2. Heat milk, water , and margarine in a saucepan over medium flame or in microwave until warm. Add to flour mixture.
6. On a lightly floured surface, roll out each piece into a 9- x 13-inch (23- x 33-cm) rectangle. Spread filling on top.
7. Starting with the 13-inch side, roll up tightly. Cut into 9 slices. Place in an 8-inch (20-cm) square pan. Cover buns and let rise another half hour.
Sourdough Cinnamon Rolls
This dough is quite sticky. It will become less sticky as it rises. If necessary, you can add more flour, but the less flour you add, the fluffier the cinnamon buns will be.
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